It is good for you and so loaded with tasty ingredients, you won't even miss the meat!
2-1/4 cups water
1 can (16 oz) kidney beans, rinsed and drained
1 can (16 oz) chili beans, undrained
1 can ( 15 oz) pinto beans, rinsed and drained
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) no-salt-added stewed tomatoes
1 can (6 oz) tomato paste
1 tbsp chili powder
1 tsp dried oregano
1 tsp minced garlic
1-1/2 cups fresh (or frozen) corn
1-1/2 cups coarsely chopped yellow summer squash
In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Add corn and squash. Bring to a boil again. Reduce heat; simmer 10 minutes longer or until squash is tender.
Using inexpensive ground beef and tons of colorful veggies makes this dish a winner!
1 can (20 oz) unsweetened pineapple tidbits
2 tbsp cornstarch
1 cup reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
2 tsp minced fresh gingerroot
1 tsp minced garlic
2-1/2 cups uncooked instant rice
2 cups fresh broccoli florets
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 can (8 oz) sliced water chesnuts, drained
1 tbsp sesame oil
1 pound lean ground beef
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, broth, soy sauce, ginger, garlic and reserved juice until blended; set aside.
Cook rice according to package directions. Meanwhile, in a large skillet, stir-fry the broccoli, mushrooms, red pepper and water chesnuts in oil for 3-5 minutes or until crisp-tender. In the same pan, cook beef over medium heat until no longer pink; drain.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve with rice.
Want something tropical without leaving home? Make this super-sweet treat to take you away from it all!
1/2 cup macadamia nuts
2-1/4 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup cold butter, cubed
1 medium mango, peeled and chopped
1/2 cup orange marmalade
1/2 cup sugar
1 tsp grated lemon peel
1 cup flaked coconut
Process macadamia nuts in a food processor and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13-in.x9-in. baking pan. Bake at 350 for 15-20 minutes or until lightly browned.
In the (cleaned) food processor, combine mango and orange marmalade; process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon peel; process until just combined. Pour over crust. Sprinkle with coconut.
Bake for 23-28 minutes or until golden brown around the edges. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Don't knock it until you've tried it! And good news, this version is lighter on the fat than a traditional recipe.
3 cups water
1 cup quick cooking grits
4 oz. reduced fat cream cheese
3 fully cooked spicy chicken sausage links (3 oz each), cut into 1/2-in. slices
2 tsp canola oil, divided
2 garlic cloves, minced
2 green onions, chopped, divided
4 tsp whole wheat flour
1-1/2 cups chicken broth
1/4 cup fat free evaporated milk
1 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, chopped
In a saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese.
In a large skillet, brown sausage in 1 tsp oil. Remove and keep warm. In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion.
Happy Valentine's Day! Your sweetie is sure to appreciate the extra "love" you bake into these.
1-1/2 cups sugar
2/3 cup butter, cubed
1/4 cup water
4 cups (24 oz) semisweet chocolate chips, divided
2 tsp vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
In a large heavy saucepan, combine the sugar, butter and water; bring to a boil, stirring constantly. Remove from heat; stir in 2 cups chocolate chips until melted. Cool slightly.
In a large bowl, beat eggs and vanilla; stir in chocolate mixture. In another bowl, mix the flour, baking soda and salt; gradually add to chocolate mixture, mixing well. Stir in remaining chocolate chips.
Spread into a greased 13-inx9-in baking pan. Bake at 325 for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
Bake garlic bread according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until vegetables are tender. Add minced garlic, cook 1 minute longer. Stir in Worcestershire sauce.
Layer each half of garlic bread with roast beef, mushroom-mixture and cheese. Return to oven; bake a few minutes longer until cheese is melted. Slice and serve immediately.
In a small saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and contents of seasoning packet to water. Reduce heat to medium. Cook uncovered for 2-3 minutes or until noodles are tender.
Stir in the corn, cream-style corn, milk, onion and curry; heat through. Stir in the cheese, bacon and parsley until blended.
Fresh and bright, this side (salad!) dish tastes great with it's light, lemony dressing.
12 radishes, thinly sliced
1 large apple, peeled and thinly sliced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp grated lemon peel
1/4 tsp salt
1/8 tsp pepper
4 Bibb or Boston lettuce leaves
1 package (4 oz) herbed fresh goat cheese, crumbled
In a small bowl, combine radishes and apple. In another bowl, whisk oil, lemon juice, lemon peel, salt and pepper. Add to radish mixture; toss to coat. Just before serving, place radish mixture in lettuce leaves and top with goat cheese.